Celebrate World Vegan Day with Nick and Ian’s chocolate cake!
The chefs from Guildford’s only vegetarian and vegan café, share their 9 simple steps to chocolate cake heaven.
Prep time: 15 mins Cook time: 35 mins Serves: 12
Ingredients:
- 300ml vegan milk (we recommend soy milk)
- 1 tbsp lemon juice
- 150g vegan margarine/butter
- 3 tbsp maple syrup
- 275g self-raising flour
- 175g sugar
- 4 tbsp unsweetened cocoa powder
For the vegan buttercream:
- 75g vegan margarine/butter
- 200g powdered icing sugar
- 4 tbsp unsweetened cocoa powder
- 2 tbsp water
Method:
1 – Preheat the oven to 180° C/160° C fan/Gas mark 4. Lightly grease 2x 20cm/8inch round baking tins.
2 – Stir the lemon juice into the milk and set aside to thicken and ‘curdle’ slightly into buttermilk.
3 – In a pan over a medium heat, melt the margarine and syrup. Set aside to cool slightly.
4 – Sieve the flour, cocoa and sugar into a large mixing bowl and whisk together.
5 – Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.
6 – Divide the mixture between the two prepared tins and bake for 30-35 minutes or until an inserted skewer comes out clean.
7 – Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
8 – To make the buttercream, beat together all ingredients until smooth.
9 – When the cakes are completely cold, sandwich together with half of the buttercream. Spread the remaining buttercream over the top of the cake.
Nick and Ian’s Top Tips:
- Don’t over mix the wet and dry ingredients. You want the mixture completely combined, but stir gently and don’t beat it.
- You can freeze the cakes (without the buttercream) for up to 1 month.
- Easily turn this into vegan cupcakes by filling the cups of a lined muffin tin and bake for 15-20 mins.
Have you given our recipe a go? Why not share a photo of your baking results on Instagram and don’t forget to tag us – @vcafeguildford.
